Lentils and Kale with Toasted Coconut and Pine Nuts

This Lentils and Kale with Toasted Coconut and Pine Nuts side dish is AMAZING! You can blend together some light coconut milk with vegetable stock to make a broth and turn this into a fabulous soup too!

1 1/3 c vegetable stock

2/3 c red lentils

1/2 c celery, diced

1/8 t onion powder

1/8 t garlic powder

1/16 t red pepper flakes

2 dashes black pepper

2 bay leaves

Place all of these items in a medium size sauce pot. Bring to a boil then reduce the heat all the way down simmer for 6-8 minutes.

then ADD:

1 c frozen kale on top. do not mix it in. Cook an additional 12-14 minutes on the low heat for a total combined cooking of 18-20 minutes.

While the products are simmering, mince

1 T fresh parsley

toast until golden brown 1/3 c unsweetened coconut

gather 2 oz pine nuts, raw

Once the mixture hits the 18-20 minute mark, remove from the stove top, give it a gentle stir or 2. Add 2/3’s of the coconut and all of the pine nuts and parsley.

Fold a few times gently. You don’t want to mash the soft lentils and make them creamy.

Serve immediately, garnish the top with the remaining 1/3 of toasted coconut

Yields 4 servings

1 serving is equivalent to:

Carbs-1

Fats-3

Protein-1

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